Cooking with Alexandre Dumas (theparisreview.org)

I find these explorations of long-ago cuisines really fascinating (see also the Panis-Quadratus Roman bread article: https://news.ycombinator.com/item?id=15723317).

Definitely more appetizing that bringing back the original Forth on a period-correct IBM 1130.

I had to google what is a bon vivant,

Oh I'm going to try that rabbit dish. These sound quite interesting (and fairly straight forward compared to other 'traditional/regional' dishes that I have been trying lately).